Shrimp Tandoori Recipes

TANDOORI SHRIMP RECIPE

Steps:

• Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
• Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.

TANDOORI SHRIMP

Steps:

• Shell and devein the shrimp, leaving the tail part on. Rinse the shrimp and pat them dry on towels.
• Combine all the ingredients of the marinade in a large ceramic bowl. Add the shrimp and toss well. Marinate at room temperature for 30 minutes or refrigerate overnight.
• Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
• Thread the shrimp alternating with the onions on long thin metal skewers. Brush the shrimp with oil. Place the skewers on the rack. Barbecue, turning them two or three times, until the shrimp are opaque (about six minutes). Slide the shrimp along with the onions off the skewers onto a heated platter. Garnish with lemon slices and coriander sprigs.

SHRIMP TANDOORI

Steps:

• Combine all ingredients except shrimp and sesame seeds and mix well. Stir in shrimp and refrigerate for 2 to 3 hours.
• Remove shrimp from marinade. Heat a pan over medium-high hat; cook shrimp in a single layer for 4 minutes on each side, or until cooked through.
• Sprinkle with sesame seeds and serve.

SHRIMP IN A TANDOORI MARINADE

Steps:

• Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer.
• Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
• Slip into a plastic bag and refrigerate for at least 6 hours.
• Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done.
• Serve immediately with lemon wedges.

TANDOORI SHRIMP

Steps:

• Marinade: In a bowl, combine all the ingredients. Season with salt. Set aside.
• Thread the shrimp onto the skewers and place in the marinade. Coat thoroughly.
• Preheat the grill, setting the burners on high or preheat a ridged nonstick skillet.
• Remove the skewers from the marinade and cook for about 2 minutes on each side.
• Serve the shrimp with basmati rice and raita.
• Tips: Garam masala is a spice mixture from the northern region of India that enhances most vegetable, fish, and meat dishes. You can find garam masala in specialty grocery stores, but you can make a homemade version. In a large skillet over high heat, pan-fry for 1 minute 5 ml (1 teaspoon) of green cardamom seeds (small grains), 5 ml (1 teaspoon) of cumin seeds, 5 ml (1 teaspoon) of coriander seeds, 5 ml (1 teaspoon) of black peppercorns, 5 ml (1 teaspoon) of whole cloves, 1 cinnamon stick and 1 ml (1/4 teaspoon) of ground nutmeg. Let cool, then grind the spices together very finely.

TANDOORI GRILLED SHRIMP

Steps:

• In a food processor fitted with a metal blade, or a blender, combine the garlic, turmeric, salt, red pepper flakes, and yogurt.
• Blend well and place in a glass bowl until ready to use.
• One hour before grilling, place the shrimp into the yogurt marinade.
• Soak wooden skewers in warm water to prevent burning.
• Place the shrimp on the skewers.
• Grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute.
• Carefully turn and grill until shrimp are cooked through, another 2 to 3 minutes.
• Place shrimp on platter and serve immediately.